• Gather all ingredients before starting recipe.
• Defrost 1 sheet of frozen puff pastry according to package directions. Reserve the 2nd sheet for another use.
• Pre heat oven to 400°F
• Line a large sheet pan with parchment paper.

Tarte Shells

• Using a sharp knife or pizza cutter, cut one 12 x 4 inch and two 2 x 12" inch strips.
• Place 12 x 14" strip on a flat sheet pan lined with parchment paper.
• Brush the 12 x 4 inch strip with egg wash and lay the long strips on the long edges. Prick the bottom of the puff pastry with a fork.
  
• Brush the sides and bottom of the pastry with the egg wash and place the pastry in your freezer for 15 minutes.

Baking

• While the pastry is in the freezer, 2 tbsp olive oil on medium high heat until it slightly shimmers.
• Reduce heat to medium and 2 cloves grated garlic and stir for about 30 seconds, then add 1 small onion finely chopped and sauté until the onion has softened, about 7 minutes.
  
• Add the1 small red pepper1 small green pepper, chopped, stir to combine, then cover and cook about 8 minutes, or until the peppers are tender. Uncover, remove from the heat and stir 2 tsp smoked sweet paprika 1 tsp Asian chili sauce or Sriracha Sauce and stir for about 2-3 minutes.
  
• Return to heat and 1/2 lb lump crab meat and stir gently until the crab has been fully combined with the pepper mixture and has been warmed through. Season with salt and pepper. Set aside until ready to fill the baked pastry.
• Remove pastry from freezer and bake for about 10-12 minutes, or until the pastry sheet is golden brown.
  

Assembly

• Allow the baked pastry to come to room temperature and gently reheat the crab and pepper mixture.
• When the pastry is cool, spoon the crab mixture down the center of the pastry, spreading the filling to the edges.

Serving

• While still on the flat sheet, cut 2 inch wide slices of the filled pastry with a serrated knife and place the slices on a long platter. Garnish with cilantro or parsley and serve at room temperature.